Description
This delightful Raspberry Cake with Lemon Buttercream features a moist, tender cake infused with fresh raspberries, layered and frosted with a zesty lemon buttercream. Perfect for celebrations or a sweet afternoon treat, this cake combines fruity freshness with creamy tangy frosting for a harmonious flavor that will please any palate.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk, room temperature
- 1/2 cup fresh or frozen raspberries, mashed
Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1-2 tablespoons milk (for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or alternatively, line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for incorporation later.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 4 minutes using a hand mixer or stand mixer. Then add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture alternately with the milk, beginning and ending with the dry ingredients. Gently fold in the mashed raspberries ensuring not to overmix to maintain the cake’s light texture and the raspberries’ fresh flavor.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Lemon Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the fresh lemon juice and lemon zest, beating the mixture until it is smooth and fluffy. Add milk one tablespoon at a time until you achieve the desired consistency for spreading.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of the lemon buttercream over the top. Place the second cake layer on top, then use the remaining buttercream to frost the top and sides of the cake evenly.
- Serve: Optionally, garnish the cake with fresh raspberries or lemon slices to enhance visual appeal and add an extra burst of fresh flavor. Slice into servings and enjoy your Raspberry Cake with Lemon Buttercream.
Notes
- For best results, use room temperature ingredients to ensure the batter mixes evenly.
- You can substitute frozen raspberries if fresh are not available, but ensure they are thawed and drained before mashing.
- The lemon buttercream can be made a day ahead and stored in the refrigerator; bring to room temperature before using.
- Adjust the amount of milk in the frosting to achieve your preferred consistency for spreading or piping.
- To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
